Roast Turkey is a classic centerpiece that brings warmth and comfort to any table. With its crispy golden skin and tender, juicy meat, this dish is full of traditional flavors that make holiday meals so special. The aroma of herbs and spices roasting alongside the turkey fills the kitchen with a welcoming and homey feel.
I love how simple ingredients like butter, garlic, and fresh herbs can turn a plain turkey into something truly delicious. One of my favorite tips is to let the turkey rest after roasting – it helps keep the meat juicy and makes carving easier. Watching the skin turn perfectly brown and crispy always feels like a little victory in the kitchen.
Serving this roast turkey with your favorite sides – maybe mashed potatoes, cranberry sauce, or roasted veggies – turns the meal into a real celebration. I find that sharing this dish with family and friends sparks great conversations and creates happy memories around the table. It’s a recipe I keep coming back to whenever I want a comforting and satisfying meal.
Key Ingredients & Substitutions
Turkey: Choose a fresh or fully thawed whole turkey. If you can’t find a fresh one, frozen works fine—just plan extra time for thawing in the fridge.
Butter & Herbs: Butter makes the skin crispy and flavors the meat. If dairy-free, try olive oil or vegan butter. Fresh herbs like thyme, rosemary, and sage add a fragrant touch, but dried herbs also work well.
Garlic & Onion: Garlic and onion add depth to the flavor. If you’re short on fresh garlic, garlic powder can substitute; onion can be replaced with shallots or leeks for a milder taste.
Chicken Broth: Used for basting to keep the turkey moist. If you don’t have broth, water or white wine can work as alternatives.
How Can You Make Sure the Turkey Stays Juicy and Doesn’t Dry Out?
Keeping turkey juicy can feel tricky but is easier than you think if you follow these simple steps:
- Pat Dry: Make sure the turkey skin is dry before rubbing butter on it to help crisp the skin.
- Herb Butter Under the Skin: Loosen the skin gently and rub butter mixed with herbs directly onto the meat—this adds moisture and flavor right where it counts.
- Roasting Temperature: Roast at 325°F for slow, even cooking; high heat can dry it fast.
- Baste Regularly: Every 45 minutes, pour pan juices or broth over the turkey to keep it moist.
- Use a Meat Thermometer: Check internal temp in the thickest thigh meat. Stop cooking at 165°F to avoid overcooking.
- Rest Before Carving: Let the turkey rest 20-30 minutes outside the oven so juices redistribute and stay in the meat when you slice.
Equipment You’ll Need
- Roasting pan with rack – I recommend this to keep the turkey elevated and help heat circulate evenly around the meat.
- Kitchen twine – Useful for tying the turkey legs together for a neat, even roast.
- Meat thermometer – Essential for checking the internal temperature to prevent overcooking and keep the turkey juicy.
- Basting spoon or brush – Keeps the turkey moist by spooning or brushing pan juices over the meat during roasting.
- Large mixing bowl – Handy for mixing the herb butter and stuffing ingredients.
Flavor Variations & Add-Ins
- Herb Mixes: Swap fresh thyme, rosemary, and sage for Italian seasonings or poultry blend for different flavor profiles.
- Stuffing Variations: Add chopped apples, cranberries, or sausage inside the cavity for extra taste and aroma.
- Spice Rubs: Rub the turkey skin with paprika, cumin, or chili powder before roasting for a smoky or spicy twist.
- Glazes: Brush honey, maple syrup, or balsamic vinegar on the skin during the last 30 minutes to get a sweet, caramelized finish.
Roast Turkey Recipe
Ingredients You’ll Need:
For The Turkey:
- 1 whole turkey (10-12 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 4 cloves garlic, minced
- 1 large onion, quartered
- 1 lemon, halved
- 2-3 sprigs fresh thyme for inside the cavity
- 2-3 sprigs fresh rosemary for inside the cavity
- 1 cup low sodium chicken broth (for basting)
- Optional: orange or lemon wedges and extra fresh herbs for garnish
How Much Time Will You Need?
This roast turkey recipe needs about 15 minutes to prep and 2.5 to 3 hours to cook, depending on the turkey’s weight (about 13-15 minutes per pound). After roasting, set aside 20-30 minutes for resting so the juices stay juicy and the meat is tender.
Step-by-Step Instructions:
1. Prepare the Turkey and Oven:
Start by preheating the oven to 325°F (165°C). Remove the giblets if any, and pat the turkey dry with paper towels inside and out. This will help the skin crisp up nicely.
2. Make the Herb Butter Mixture:
Mix softened butter, olive oil, salt, pepper, minced garlic, thyme, rosemary, and sage in a small bowl until well combined. This mix will add great flavor and keep the turkey moist.
3. Season the Turkey:
Carefully loosen the skin on the turkey breasts without tearing it. Rub half of the herb butter mixture under the skin directly onto the meat. Then, spread the remaining butter mixture all over the outside of the turkey evenly.
4. Stuff and Tie:
Stuff the onion quarters, lemon halves, and fresh herb sprigs inside the turkey’s cavity. Tie the legs together with kitchen twine and tuck the wing tips underneath for a neat roast.
5. Roast the Turkey:
Place the turkey breast-side up on a rack in a large roasting pan. Pour 1 cup of chicken broth into the pan to keep the turkey moist. Roast in the oven for about 13-15 minutes per pound (roughly 2.5 to 3 hours for a 10-12 pound turkey).
6. Baste and Monitor Temperature:
Every 45 minutes, baste the turkey with the pan juices to keep it juicy. About 30 minutes before the end, use a meat thermometer to check the internal temperature in the thickest part of the thigh (avoiding the bone). When it reaches 165°F (74°C), the turkey is done.
7. Rest and Serve:
Take the turkey out of the oven and tent loosely with foil. Let it rest for 20-30 minutes so the juices can settle back into the meat. Garnish with fresh herbs and lemon or orange wedges if you like, carve, and enjoy your delicious roast turkey!
Can I Use a Frozen Turkey for This Recipe?
Yes, you can! Just be sure to fully thaw the turkey in the refrigerator before roasting. This can take several days depending on the size, so plan ahead. Never roast a partially frozen turkey to ensure even cooking and food safety.
How Should I Store Leftover Roast Turkey?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To keep the turkey moist when reheating, warm it gently in the oven or microwave with a splash of broth.
What Can I Use If I Don’t Have Fresh Herbs?
Dried herbs are a fine substitute—use about one-third the amount of fresh herbs called for. For example, 1 teaspoon dried thyme instead of 1 tablespoon fresh. The flavor will be slightly different but still delicious.
Is It Okay to Stuff the Turkey With Other Ingredients?
Absolutely! Feel free to add things like apples, cranberries, sausage, or bread stuffing inside the cavity for enhanced flavor. Just make sure any stuffing reaches a safe internal temperature of 165°F (74°C) before serving.